Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

Published 2011 View Full Article

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Title
Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 28, Issue 7, Pages 1380-1386
Publisher
Elsevier BV
Online
2011-07-16
DOI
10.1016/j.fm.2011.06.012

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